What's ur fav and easiest Chinese food reciepe?

Question

Make it easy, simple with lots of Chicken :P, thnx

Answer 1

Kung Pao Chicken

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Answer 2

Chicken Foo Young

Cook 1 package of Chinese or Oriental or Asian vegetables in the microwave. Put the whole package in on a plate and nuke for about 6 minutes.

1 cup cooked chicken chunks free of fat and skin.

Beat 6 large eggs add 1 tablespoon soy sauce and black pepper to taste. Add the veggies and chicken.

In a wok put about 1.5 cups corn oil and get it really hot

Pour about one quarter of the egg mixture at a time into the wok cook until done about 5 mins. The oil should go over the omelet so it cooks top and bottom the omelet will foam up and get really puffy. Serve with bottled oyster sauce.

Makes 4 egg patties

You can strain the oil and use again.

Answer 3

From my website: http://mcraigweaver.com/szechwan.htm
Here's a Szechwan Chicken recipe that I like. It was originally from Betty Crocker's International Cookbook. I use a wok, but a big non-stick pot would probably work about as well. I don't know how authentic this is, but it tastes close to what you would get at a Chinese restaurant -- that's mainly because of the Hoisin Sauce and ginger.

I've tried this using grated fresh ginger instead of the dried ground ginger, but I actually prefer it with the ground ginger -- go figure.

Szechwan Chicken

Recipe by: Betty Crocker and Craig

Servings: 4

Categories: Chinese, Main Dishes

Ingredients
2 whole boned and skinned chicken breasts
1 Large egg white
1 teaspoon corn starch
1 teaspoon salt
1 ½ teaspoons ground ginger
1 tablespoon peanut oil
1 cup cashews -- raw
½ teaspoon salt
¼ cup peanut oil
6 green onions -- * see note 1
1 green pepper -- cut in 1" squares
4 ounces button mushrooms -- canned
1 tablespoon Hoisin sauce -- * see note 2
1 teaspoon crushed red pepper -- * see note 3
½ cup chicken broth -- canned
1 teaspoon soy sauce
1 tablespoon corn starch
1 tablespoon cold water
1 tablespoon soy sauce
2 cups rice -- cooked

Cut the chicken into 1/2 inch chunks, this is easier to do if the chicken is partially frozen. Mix the egg white, one teaspoon cornstarch, one teaspoon salt, and ginger in a glass bowl large enough to hold all the chicken chunks. Add the chicken and stir until the chicken is thoroughly covered with the egg mixture. Refrigerate at least an hour, overnight is better.

Assemble all other ingredients, mushrooms, reserve mushroom liquid, chopping onions and green pepper, measuring spices, etc.

Heat one tablespoon oil in wok, stir-fry cashews until browned, then remove, sprinkle with 1/2 teaspoon salt, set aside.

Heat two tablespoons oil in wok. Add chicken mixture and stir-fry until chicken turns white. Set chicken aside.

Heat remaining oil, add onions, green pepper, mushrooms, Hoisin sauce, and red pepper. Stir-fry a minute, add chicken broth and reserved mushroom liquid.

Mix one tablespoon corn starch with the cold water and add one tablespoon soy sauce, stir well. When mixture in wok begins to boil add corn starch mixture, stirring well for about a minute until the mixture thickens. Remove from heat, and add the chicken and cashews. Serve over white rice.

NOTES:

1. The green onions should be chopped, reserving two tablespoons of the green tops as a garnish.
2. The Hoisin sauce is not optional! It must be the kind made from soy beans, not plumbs.
3. The crushed red pepper is optional, or to taste.

Answer 4

Chinese food is actually easy to make.

Cut up some chicken. Throw in some of your favorite veggies (onion, scallion, mushrooms, peas, whatever). Pour a little soy sauce on it.

Put into a frying pan.

You've got a simple stir fry.

Answer 5

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Drunken Drumsticks
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Simple and easy to prepare. Very minimum of ingredients. Recipe by Moonlightchest.
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Ingredients:
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(1) Chicken drumsticks
(2) Chinese yellow wine (Huangjiu)
(3) Fish sauce
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Directions:
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(1) Steam cook the drumsticks using any of your available cooking utensil.
(2) Allow the drumsticks to cool down a bit, then place the drumsticks into a zip-lock food wrapper. Pour into the bag about 1/2 to 1 rice bowl of Chinese yellow wine and about 2 to 3 table spoons of fish sauce.
(3) Zip up the wrapper and place it overnight inside a refrigerator.
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To serve:
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(1) It is a cold dish. Just eat as it as.

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Glossary
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Fish sauce - Fish sauce is a condiment derived from fish that have been allowed to ferment. The term describes a wide range of products used in many different countries, and by different cultures, throughout history. Fish sauce is frequently used in Thai, Vietnamese, Lao and other Southeast Asian cooking to add saltiness to dishes. In Southeast Asian cuisines, it is also used as a dipping condiment for fish, shrimp, pork, and chicken. In southern China, it is used as a cooking oil, or as an ingredient for soups and casseroles. Image: http://china.busytrade.com/upload/images/2006-09/11575978912.JPG

Steam cook - Steaming is a method of cooking using steam. Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are destroyed or leached away into the water (which is usually discarded). It is also easier to avoid burning food when steaming.

Chinese Yellow Wine - Huangjiu (literally "yellow wine" or "yellow liquor") is a type of Chinese alcoholic beverage brewed directly from grains such as rice, millet, or wheat. Unlike baijiu, such liquors are not distilled, and contain less than 20% alcohol, due to the inhibition of fermentation by ethanol at that concentration. These wines are traditionally pasteurized, aged, and filtered before their final bottling for sale to consumers. The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddish-brown. Huangjiu is either drunk directly after being cooled or warmed, or used in Chinese cooking. Major producers of huangjiu include China and Taiwan. Image: http://www.wangzhihe.com.cn/IMAGES/cp-pic/Pw14.jpg

Answer 6

Stir fried chicken and Broccoli and water chestnuts with spicy peanut sauce.

Answer 7

White rice in the microwave.

Answer 8

my favorite home made one is Kung Po chicken.

Answer 9

Creme of sum yun guy......